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Pastrami Salmon
Ingredients
1 side salmon, about 2 to 2 ½ lbs, skin and bones removed
1 cup coarse or kosher salt
½ cup sugar
2 bunches fresh coriander
1 bunch fresh Italian parsley
½ lb shallots, peeled
½ cup molasses
2 tbsp cayenne pepper
5 bay leaves
4 tbsp paprika
4 tbsp ground coriander seed
4 tbsp fresh ground black pepper
Mustard oil
Rye toast
Potato pancakes (optional)
Method
- Place salmon on a platter. Combine salt and sugar. Mix well, and coat both sides of salmon with salt mixture.
- Combine coriander, parsley, and shallots in a food processor and puree. Coat both sides of salmon with puree.
- Refrigerate salmon for 2 to 3 days.
- Scrape marinade from fish and discard. Dry fish with paper towels.
- Combine molasses, cayenne pepper, and bay leaves in a saucepan. Bring to a boil and simmer for 1 minute.
- Sprinkle paprika, coriander, ground black pepper, and cracked pepper on both sides of fish. Refrigerate salmon overnight.
To Serve
Cut pastrami salmon into thin slices on the bias, or diagonally, and serve with Mustard Oil, rye toast, and (if you wish) Potato Pancakes.
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